Why You’ll Love this Homemade Samosa
Once you’ve tasted these homemade samosas, you’ll wonder why you ever settled for store-bought versions. The crispy, golden-brown exterior gives way to a perfectly spiced potato filling that dances with flavor—Thai red curry paste mingling with Madras curry powder while mint and cilantro add fresh brightness.
I’m particularly fond of how versatile these are. Feeling adventurous? Add more chili-garlic sauce. Hosting picky eaters? Dial back the spices.
And that cooling yogurt-cucumber dip? It’s the perfect counterpoint to the warm, savory triangles. Honestly, is there anything more satisfying than biting into something you’ve crafted yourself?
What Ingredients are in Homemade Samosa?
Samosas are all about balancing textures and flavors, and this recipe brings together a wonderful array of ingredients that deliver on both fronts. The filling combines starchy potatoes with colorful vegetables and aromatic spices, while the wrapper creates that signature crispy exterior we all crave. What makes this version special is the fusion approach—incorporating Thai elements into a traditional Indian snack for an unexpected twist that just works.
- 3 russet potatoes
- 4 Yukon gold potatoes
- 1/2 cup onion, cut into small cubes
- 1/2 lb peas and carrots
- 1/2 cup corn
- 1 tablespoon Thai red curry paste
- 1/4 cup Thai chili-garlic sauce
- 2 teaspoons Madras curry powder
- 1/2 teaspoon cumin powder
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 tablespoon brown sugar
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint
- Egg roll wrappers
- Oil for frying
- 1 cup low-fat plain yogurt (for dipping sauce)
- 1/2 cucumber, small cube (for dipping sauce)
- 1/3 teaspoon cumin powder (for dipping sauce)
- 1 teaspoon minced mint leaf (for dipping sauce)
When shopping for these ingredients, the potatoes deserve special attention. The combination of russet and Yukon gold creates the perfect texture—russets bring fluffiness while Yukons add a buttery quality. Can’t find Thai chili-garlic sauce? Regular sriracha makes a decent substitute, though you might want to add a minced garlic clove. And while egg roll wrappers aren’t traditional (samosas typically use a homemade dough), they’re a brilliant shortcut that still delivers that satisfying crunch without the fuss of making dough from scratch.
How to Make this Homemade Samosa
Making samosas might seem intimidating, but this recipe breaks it down into manageable steps. Start by bringing a large pot of water to a rolling boil and adding your 3 russet potatoes and 4 Yukon gold potatoes. Let them boil until they’re soft enough to easily pierce with a fork.
While they’re still hot, peel off the skins—the heat makes this much easier than trying to peel cold potatoes, trust me. Then transfer them to a large mixing bowl and coarsely mash them with your hands. There’s something wonderfully tactile about hand-mashing potatoes, and it gives you perfect control over the texture. You want some chunks remaining for that authentic samosa filling.
Now for the flavor explosion. To your potato mixture, add 1/2 cup of finely cubed onions, 1/2 lb of peas and carrots, and 1/2 cup of corn. Then comes the spice blend that makes these samosas sing: 1 tablespoon of Thai red curry paste, 1/4 cup of Thai chili-garlic sauce, 2 teaspoons of Madras curry powder, 1/2 teaspoon of cumin powder, 2 teaspoons of salt, 1/2 teaspoon of white pepper, and 1 tablespoon of brown sugar.
The fresh herbs—1/4 cup of chopped cilantro and 2 tablespoons of chopped mint—brighten everything up. Mix thoroughly and don’t be shy about tasting and adjusting the seasonings. Samosas are all about bold flavors, after all.
For assembly, cut your egg roll wrappers into strips about 3 inches by 6 inches. Spoon a generous portion of the potato filling onto one end of each strip, then brush the other end with water to help create a seal. Fold the wrapper into a triangle shape, pressing the edges firmly together.
Heat your oil to 350°F—a candy thermometer works perfectly for this—and carefully lower in your samosas. They’ll need about 4 minutes to reach that gorgeous golden-brown color we’re after. Once done, transfer them to a paper towel-lined rack to drain excess oil.
For perfect consistency in your filling, consider using a professional food processor to quickly chop and blend your ingredients while maintaining texture control.
While they’re cooling slightly, quickly whip up the cooling yogurt dip by combining 1 cup of low-fat plain yogurt, 1/2 cucumber cut into small cubes, 1/3 teaspoon of cumin powder, and 1 teaspoon of minced mint leaves. Let this chill for about an hour before serving alongside your crispy, piping-hot samosas.
The contrast between the hot, spicy samosas and cool, creamy dip? Simply divine.
Homemade Samosa Substitutions and Variations
Now that you’ve mastered the basic samosa recipe, let’s explore how to put your own spin on these triangular treasures.
I’m a firm believer in kitchen creativity, especially with samosas.
Try swapping potatoes for sweet potatoes for a sweeter profile. Not a fan of peas? Substitute with chickpeas or lentils.
For a meat version, add ground lamb or chicken with garam masala.
Vegans can replace egg wash with water or plant milk.
Feeling adventurous? Add paneer cheese or spinach for an Indian twist.
Can’t find egg roll wrappers? Phyllo dough works in a pinch.
What to Serve with Homemade Samosa
While your samosas cool on the rack, it’s time to think about what else belongs on the plate.
I always start with the cucumber-yogurt sauce from our recipe—it’s cooling, tangy, and balances the spicy filling perfectly.
For a complete meal, I recommend serving these golden triangles with basmati rice or naan bread to soak up every bit of flavor.
A simple side salad with tomatoes, cucumber, and a squeeze of lemon adds freshness.
Want to go all out? Add some butter chicken or chana masala.
Trust me, your guests will think you’ve opened a restaurant in your kitchen.
Final Thoughts
After you’ve mastered these homemade samosas, you’ll never want to go back to store-bought versions again.
There’s something magical about biting through that perfectly crispy exterior into a spiced potato filling you’ve seasoned exactly to your liking.
Don’t be afraid to experiment with the recipe, either. Add more heat if you’re a spice lover, or throw in some paneer for a protein boost.
The yogurt-cucumber dip provides the perfect cooling balance to these golden triangles of joy.
